Zero Waste

An innovative approach to food waste management in order to educate young people to value food and reduce the waste.
Project Details
  • Topic: Education & Training
  • Programme: Erasmus+
  • Sector: School Education
  • Project ID: 2021-1-RO01-KA220-SCH-000032588
  • Website: https://zero-waste-project.eu/
  • Start: 1/11/2021
  • Finish:31/10/2023
  • Total Grant: 211,762€
Participating Countries: 7

This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

Project Description

Every year, about 1/3 of the food that is intended for human consumption (1,3 billion tones) ends up in landfills along with the energy, water and the chemicals that were used for their production and disposal.

Wasting food is not only an ethical and economic issue but it also depletes the environment of limited natural resources. All this food in the trash increases the emissions of the greenhouse gas and contributes to the global warming {food waste alone generates about 8% of Global Greenhouse Gas Emissions (FAO, 2015)}. The food waste is a problem which needs to be addressed under the European policy about the transition of Europe to the world’s first climate-neutral conitinent.

The best way to prevent food waste is to educate, inspire and encourage the public and especially young generations totake action. Pupils, as the future generation, are the most important people to reach when addressing crucial changes in established behaviors. More specifically, students (new generation) through schools and their teachers could play a significantly important role in reducing food waste. The main goal of the “ZERO WASTE” project is the school teachers to get informed and educated, through a useful training material, about the social, environmental and financial consequences due to food waste and the best practices for reducing it.

Teachers will have the ability to include the training material for food waste in their class in order to raise the awareness and pass the knowledge to their students. The final goal of this project is, both, teachers and students (and as a consequence their families) to act as transmitters for a new way of life based on the cyclical economy, the proper management of the daily food consumption and the elimination of food waste with the motto ‘use wisely, reduce, recycle’.

Project Results

PR1: European Synthesis Report on the Needs and Challenges of Food Waste Management in School Education

PR2: Training material development, pilots, and policy recommendations

PR3: Serious game on Food Waste Management.

PR4: Toolkit for organizations in education

Our Role

Innovation Hive will be participating in all project results and dissemination activities. Also, Innovation hive will lead the Project Result 3 for the development of the Zero Waste Serious Game on Food Waste Management. In addition, Innovation Hive will be responsible for the development of the project’s dissemination plan.

Project Partners
Coordinator

🇷🇴 LICEUL TEORETIC MARIN PREDA – TURNU MAGURELE 

Partners

🇬🇷 KOINONIKH SYNETAIRISTIKI EPIXEIRISI SYLLOGIKIS KAI KOINONIKIS OFELEIAS DOT2DOT

🇨🇾 CSI CENTER FOR SOCIAL INNOVATION LTD 

🇬🇷 INNOVATION HIVE

🇮🇹 Petit Pas

🇪🇸 Gestión Estratégica e Innovación SL

🇹🇷 Gelecegin Egitimi Dernegi 

🇧🇬 Balkan Bridge EOOD

Project's Social
Impact

ZERO WASTE aims to strengthen the European agenda for the protection of environment not just by educating the participants about the importance and the consequences of food waste but also by making them active participants in innovative educational methods. The achievement is to aware and educate themselves in environmental issues, food and waste management through an innovative training course and material along with the development of a gamified e-learning platform and a game.

Moreover, the Toolkit aiming to raise awareness among school children, teachers, staff and their families regarding food waste issues and introduce good practices that are conducive for food waste reduction with a long-term impact and contribute to the prevention of and reduce food waste since reducing food waste means more food for all, less greenhouse gas emissions, less pressure on the environment, and increased productivity and economic growth.

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